Black garlic fermentation machine is the high efficient fermented black garlic making equipment, which is especially useful for making nutritious black garlic on large scale. Black garlic is a kind of food processed by special technology. Due to its sweet and sour taste and high nutritional value, it is sold well in the market in recent years. Black garlic machine is a fully automatic anaerobic fermentation equipment, can produce a large number of high-quality black garlic.
What is the fermented black garlic?
Black garlic, also known as fermented black garlic, which is a food made from fresh raw garlic, fermented in a high-temperature and high-humidity fermentation tank for 60 to 90 days, allowing it to be naturally fermented. The black garlic retains the original ingredients of raw garlic and plays a hugely positive role in enhancing human immunity, relieving human fatigue and maintaining human health. Moreover, its taste is sweet and sour, no garlic smell after eating, it is a quick-acting health food.
Black garlic machine brief introduction
The black garlic fermentation machine‘s cabinet is made of stainless steel and consists of a sealed frame, movable door, stainless steel bracket, power control switch, sink and temperature, and humidity regulator. The working principle of the fermentation tank is to heat and evaporate the water in the water tank by the electric heating tube so that the garlic is fully fermented and expanded under a certain temperature and humidity. Generally, the fermentation tank is adjusted to a set temperature before the garlic fermentation. The black garlic fermentation machine comes in many models and varies in different sizes.
Black garlic machine main structure
This fermented black garlic making machine is the integrated equipment, which is composed of four main parts, such as the control panel, refrigeration cooling system, heating, and humidification system, electrical control system and so on. The control panel includes a controller display, U disk interface, power switch, emergency stop switch, status indicator, computer communication interface and sound, and light alarm device. The cooling system mainly includes a compressor, an evaporator, and a condenser.
The black garlic machine has the function of automatically maintaining constant temperature and humidity. It can not only improve the flavor and quality of black garlic but also effectively shorten the processing time of black garlic. The black garlic making machine adopts an enzymatic reaction fermentation and processing of black garlic and can carry out enzymatic fermentation of black garlic in stages in its internal sealed environment.
Working process of black garlic fermentation machine
This black garlic making machine automatically adjusts the electric heating tube to heat the water in the tank to generate a large amount of water vapor. Then, the steam bead is heated and atomized to make the humidity in the box reach 60%-90%. In addition, the temperature inside the box can be automatically controlled between normal temperature and 100 °C to meet the temperature requirements of different stages, forming a suitable fermentation environment, therefore, the fermentation process of garlic achieves the best effect, and the nutrients of garlic are retained to the utmost extent.
How to make black garlic?
To make high-quality black garlic, there are five consecutive steps to follow.
Garlic selection and processing
It is generally necessary to select raw garlic with intact outer skin and full granules for fermentation. And the raw garlic must be tested with 4 heavy metals and 204 agricultural residues. The temperature of the garlic is generally above 5 degrees Celsius. Under such temperature conditions, the garlic is prone to water loss and wilting, and the growth rate of the microorganisms is relatively fast and the life of the storage is shortened. If the fermentation cannot be carried out as soon as possible, the qualified garlic should be stored in cold storage at a temperature of 0 to -1 degrees Celsius and a humidity of 70% to 80%.
Then according to the size of the garlic, the fermentation is divided into different specifications. When soaking and cleaning the raw garlic, it should be washed according to the national standard of water. It is best to use a vegetable washing machine to clean, not to damage the skin of the garlic. The rinsing time is about 1 minute, and the rinsing time is too long. The excessive humidity of the garlic skin is not conducive to fermentation. Soak the garlic, dry the skin’s moisture and ferment.
Mycin activation phase of garlic
|Fermentation stage||Time||Temperature||Relative humidity|
Medium temperature fermentation
The garlic fermentation at this stage was carried out at a medium temperature fermentation for 20 days at a temperature of 50 to 60 ° C and a humidity of 85%. At this time, the garlic has been basically fermented.
Normal temperature fermentation
The final fermentation was carried out under fermentation conditions at a temperature of 30 ° C and a humidity of 50% for a period of 60 days. The quality of black garlic at this time has reached international standards.
Finished product sterilization and packaging
Black garlic usually breeds many fungi after 90 days of fermentation and should not be stored and packaged directly. Therefore, we have to sterilize the finished product and then package it into the warehouse.
Black garlic machine installation method
- The installation position of the machine should take into account the heat dissipation efficiency of the machine and easy inspection and maintenance.
- The bottom of the machine is a freezing system, which will emit more heat. Therefore, when installing, the distance between the fuselage and the wall and other machines should be at least 60 cm, so that the ventilation is smooth.
- Place the unit in a separate space. Do not place it in public places or near flammable, explosive, or perishable chemicals to avoid fire and personal injury in the event of a malfunction.
- Do not expose the unit to direct sunlight and maintain indoor air circulation. In addition, the power supply line and drain line should be shortened as much as possible.
- Place the machine on a flat floor. Adjust the four horizontal feet on the bottom of the fixed fuselage to make the fuselage flat, to facilitate the inner tank drainage and prevent abnormal noise during machine operation (please check with the spirit level).
Main features of black garlic fermentation machine
- The whole machine is made of stainless steel, and the air hole is reasonably set inside, which is a more uniform fermentation effect.
- The black garlic machine has the advantages of compact structure, elegant appearance, simple operation, and reliable use, and is a common equipment for producing black garlic.
- No additives are needed in the production of black garlic. We can provide specific production processes. High-tech equipment and advanced black garlic production process are combined.
- The black garlic machine is easy to operate and has a high degree of automation. The entire process can be controlled by a PLC intelligent system to prevent human factors from affecting the quality of black garlic.
- This fermenter equipment has stable performance and low maintenance costs. We can customize different specifications of the black garlic fermentation machine according to customer needs.
Technical parameters of black garlic making machine